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A slice of chocolate tart with a crumbly dark crust and sprinkled with chopped nuts on top sits on a white plate. In the background, a whole tart and a jar of Nutella are visible on a wooden surface.
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No-Bake Nutella Tart Recipe

Prep Time20 minutes
WORK TIME20 minutes
Cuisine: World
Servings: 10 yields

Ingredients

For the crust:

  • 24 Oreo cookies
  • 6 tablespoons 90g Butter, melted

For the filling:

  • ¼ cup 60ml Heavy cream
  • 4 tablespoons 30g Cornstarch (corn flour)
  • ¾ cup + 1 tablespoon 250g Nutella
  • 1½ cups 360ml Heavy cream
  • ¼ teaspoon Salt
  • ⅓ cup 50g Hazelnuts for decoration

Instructions

  • DIRECTIONS
    1. Toast raw hazelnuts in a pan for 3-4 minutes. Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as much loose skin as possible. Roughly chop and set aside.
    2. In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom and up the sides of an 9-inch (23cm) tart pan with a loose base. Refrigerate while preparing the filling.
    3. In a small bowl mix 1/4 cup (60ml) heavy cream and cornstarch. Set aside.
    4. In a medium sized saucepan combine Nutella, salt and heavy cream. Place over low-medium heat until melted and combined. When Nutella is melted and the mixture is simmering add cornstrach mixture, cook over medium heat, stirring constantly until thickened. About 5-6 minutes.
    5. Pour the filling over the crust. Decorate with chopped hazelnuts.
    6. Refrigerate for at least 4 hours or until set.
    Notes:
    • Keep the tart covered in the fridge up to 5 days.

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